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1
Boil potatoes in a large pot of water until fork tender.
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2
Potatoes should not be splitting their skins.
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3
Boil eggs in a separate pot of boiling water for 10 minutes, until completely hard boiled.
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4
Allow potatoes and eggs to cool completely in the refrigerator, uncovered, about 2 hours.
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5
When cool, peel potatoes and eggs.
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6
Discard potatoes skins and eggshells.
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7
Cut potatoes into bite size pieces and put in a very large bowl.
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8
Coat with vegetable oil.
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9
Add vinegar to oiled potatoes.
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10
Add black pepper, onion powder, dill, parsley, salt; mix well.
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11
Taste. Add more salt or other seasonings if potatoes still taste bland.
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12
Add dried mustard and mix well.
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13
HINT: Do not add more mustard.
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14
Add Hellmann's mayonnaise one cup at a time.
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15
You may not need to use the whole jar.
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16
Potatoes should be well coated, but not covered in mayonnaise.
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17
Chop eggs into quarters.
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18
Reserve 1 whole egg for garnish.
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19
Add to potato mixture and stir gently.
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20
Scrape down the sides of the bowl with a rubber spatula to get all the mayonnaise off the sides and into the potatoes.
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21
Transfer to serving bowl, if you are not going to serve it in the mixing bowl.
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22
Sprinkle top with a light dusting of paprika and a bit of dried parsley.
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23
In center of bowl, place slices of the hard boiled egg reserved for garnish.
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24
Allow to chill at least 4 hours in the refrigerator.
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25
Repeat frequently for a happy summer.
